Overview:
The Junior Sous Chef plays a critical role in the culinary team, supporting the Head Chef and Executive Chef in delivering high-quality dishes and ensuring smooth kitchen operations. This position requires a passion for cooking, strong organizational skills, and the ability to lead and motivate a team.
Key Responsibilities:
1. Food Preparation and Cooking:
o Assist in the preparation and cooking of dishes according to established recipes and standards.
o Ensure that all food is prepared to the highest standards of quality and presentation.
o Maintain consistency in taste, portion size, and presentation of all dishes.
2. Kitchen Management:
o Supervise and coordinate activities of kitchen staff, ensuring efficient workflow and high productivity.
o Delegate tasks to kitchen staff and ensure they are completed correctly and in a timely manner.
o Assist in training new kitchen staff and ongoing staff development.
3. Quality Control:
o Monitor food quality and freshness, ensuring compliance with health and safety regulations.
o Conduct regular checks to ensure kitchen cleanliness and organization.
o Address any issues related to food quality or kitchen operations promptly.
4. Menu Development:
o Collaborate with the Sous Chef and Executive Chef in developing new recipes and menu items.
o Provide input on seasonal and specialty menus, considering customer preferences and trends.
5. Inventory and Cost Management:
o Assist in managing inventory levels, conducting regular stock checks, and placing orders as needed.
o Ensure proper storage and rotation of ingredients to minimize waste.
o Monitor food costs and work with the kitchen team to optimize efficiency and reduce expenses.
6. Health and Safety Compliance:
o Adhere to all health and safety regulations, including proper food handling, storage, and sanitation practices.
o Ensure that kitchen equipment is used safely and maintained properly.
o Conduct routine inspections and implement corrective actions as necessary.
7. Customer Service:
o Respond to customer feedback and special requests, ensuring a positive dining experience.
o Maintain a customer-focused attitude and assist in resolving any issues promptly.
Qualifications:
* Experience: Minimum of 2-3 years of experience in a professional kitchen, with at least 1 year in a supervisory role.
* Skills:
o Strong culinary skills and knowledge of various cooking techniques.
o Excellent leadership and team management abilities.
o Effective communication and interpersonal skills.
o Attention to detail and a commitment to maintaining high standards.
o Ability to work in a fast-paced, high-pressure environment.
* Certifications: Food Handler’s Certification or equivalent is preferred.
Working Conditions:
* Ability to work flexible hours, including nights, weekends, and holidays.
* Physical stamina to stand for long periods and perform repetitive tasks.
* Ability to lift heavy objects and work in a hot, noisy environment.